NAC 446.168

Fruits and vegetables cooked for hot holding: Cooking temperature.

Year: 2026Length: 18 wordsOfficial source

Cite as Nev. Admin. Code Sec. 446.168

Fruits and vegetables that are cooked for hot holding must be cooked to a temperature of 135°F (57.2°C).
NAC 446.168: Fruits and vegetables cooked for hot holding: Cooking temperature. | Justis AI